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Baked Rabbit & Pork Bratwurst with Roasted Cabbage Wedges, Carrots, Celery, and Onions
I’m wrapping up my ten-day wild meat challenge by keeping it simple with some rabbit and pork bratwurst.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
Ingredients
Scale
- 4 rabbit & pork bratwurst
- 1/2 small head of cabbage, cut into 4 wedges
- 2 carrots, cut into large pieces
- 2 celery ribs, cut into large pieces
- 1 small onion, cut into 4 wedges
Instructions
- Preheat oven to 400°F (200°C).
- Place cabbage, carrots, celery, and onion in a baking dish. Lightly spray with cooking spray.
- Roast veggies in the oven for 1-1½ hours until soft but not mushy and lightly browned.
- Place bratwurst on top of veggies for the last 20 minutes to brown and warm through.
Dijon Mustard Vinaigrette:
- Combine Dijon mustard with apple cider vinegar.
- Add dried basil, Italian seasoning, garlic powder, and onion powder to taste.
- Mix until well combined.
